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Lemon Cheesecake Swirl Blondies
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Prep Time:
20 minutes
Total Time:
4 hours
Tangy lemon curd and creamy cheesecake in quick-fix blondies made with Betty Crocker™ sugar cookie mix. A delightful twist on classic lemon bars!
Ingredients:
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1/2 cup unsalted butter, softened
  • 1/4 cup sour cream
  • 2 eggs
  • 1 package (8 oz) cream cheese, softened
  • 2 tablespoons granulated sugar
  • 1 jar (10 oz) lemon curd
  • Powdered sugar
Instructions:
  • Preheat the oven to 350°F. Line an 8-inch square pan with parchment paper, allowing some to hang over the sides. Spray with cooking spray and set aside.
  • Combine the cookie mix, softened butter, sour cream, and 1 egg in a medium bowl. Spread two-thirds of the mixture into the pan.
  • In a small bowl, mix together cream cheese, one egg, granulated sugar, and 2 tablespoons of lemon curd. Spread this mixture evenly over the cookie layer. Spoon dollops of remaining lemon curd on top, then swirl with a knife. Finish by dropping more cookie dough dollops on top.
  • Bake for 35 to 40 minutes until edges are golden and center is set. Let it cool completely, then cover with plastic wrap and refrigerate for at least 2 hours before cutting and serving. For even better flavor, make it a day ahead and refrigerate overnight. When ready, serve with a generous sprinkle of powdered sugar on top.

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